Arabic pickles, or mukhallal, are far more than a simple condiment; they're a vibrant and essential part of Middle Eastern cuisine, adding a tangy kick and textural complexity to countless dishes. From the humble falafel sandwich to the majestic shawarma platter, these pickled delights elevate the dining experience with their bright acidity and satisfying crunch. The unique blend of spices and vegetables varies regionally, creating a diverse world of flavor profiles, each with its own distinct character. This deeply rooted culinary tradition reflects a resourceful approach to preserving seasonal produce, resulting in a delicious and versatile ingredient.
This recipe focuses on a quick and easy method for creating a delicious batch of Arabic-style pickles perfectly suited to accompany shawarma. Forget lengthy fermentation processes; we'll guide you through a simple, yet flavorful, preparation that captures the essence of authentic mukhallal. Ready to embark on this culinary adventure and learn how to make these incredible pickles? Let's dive into the step-by-step process.
Tools Needed
- Pan
- Jar
Ingredients
- Vegetables (cucumber, cauliflower, capsicum): 10 pieces
- Carrots
- Chillies
- Garlic
- Water: 3 glasses
- Vinegar: 3 glasses
- Salt: 4-5 spoons
- Baking soda: 1 spoon
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Clean vegetables thoroughly. Add 1 spoon of baking soda to a pan of water and clean the vegetables in this solution.
- Chop the vegetables. For shawarma, use a julienne cut. For a general Arabic style pickle, you can dice the vegetables.
- Cut carrots into chunks. There's no need to cut the chilies.
- Chop garlic.
Step 2. Make the Brine
- In a pan, combine 3 glasses of water, 3 glasses of vinegar, and 4-5 spoons of salt. Heat gently until the salt dissolves; do not boil.
Step 3. Pack and Pour
- Pack a jar with chopped cucumbers, chilies, and whole garlic cloves.
- Pour the heated vinegar mixture over the vegetables in the jar.
Step 4. Ferment
- Leave the jar open at room temperature for two days.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- Adjust the amount of salt to your preference.
Nutrition
- Calories: 100-150
- Fat: 0-1g
- Carbs: 20-25g
- Protein: 1-2g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like carrots, cauliflower, or green beans. Just ensure they are similarly firm and cut to a consistent size.
2. How long will these pickles last?
Stored properly in an airtight container in the refrigerator, these pickles should last for about 2-3 weeks. They'll likely be gone sooner though!
3. Can I adjust the spice level?
Yes! Reduce the amount of chili flakes for a milder pickle, or add more for extra heat. You can also experiment with different types of chili for varying levels of spiciness and flavor.
So there you have it – a quick, easy, and incredibly flavorful recipe for Arabic-style pickles that are the perfect complement to your next shawarma feast. These vibrant pickles will add a burst of tangy freshness and a satisfying crunch to any dish. Enjoy the delicious results of your homemade mukhallal!